I love this easy, no-nonsense, super healthy side dish from Botswana. Simply steam spinach in its own juices until all the vegetables are soft. If you’d like to leave the tomatoes a little firmer, add them half way through cooking.
1 lb baby spinach
1 large onion, sliced thinly
2 tomatoes, chopped
1 green pepper, sliced thinly
1. Add all ingredients to a large skillet or wok. Cover and heat over medium-low, stirring occasionally. Cook for about 30 minutes, or until all vegetables are soft. Serve hot.
The thinner the onion, the quicker it will cook and become tender. Look how pretty – you can see the knife through the onion!
Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.